Sausage, egg and cheese breakfast sandwich
Ingredients
Metric
Imperial
- 250g of pork mince
- 1 handful of sage leaves, finely chopped
- 1 tbsp of thyme leaves
- 8 rashers of streaky bacon
- 4 Freshlay Farms Golden Yolker® eggs
- 25g of unsalted butter, melted
- 1 tbsp of finely chopped chives
- 4 soft bread rolls, halved and toasted
- 4 slices of cheese
- hot sauce, optional
- vegetable oil, for cooking
Method
Make the sausage patties by combining the pork mince with the sage and thyme, some salt and pepper and mixing well. Shape into 4 patties. Cook in a frying pan in a dash of oil for around 5 mins each side or until cooked through
- 250g of pork mince
- 1 handful of sage leaves, finely chopped
- 1 tbsp of thyme leaves
- vegetable oil, for cooking
Cook the bacon in a dash of oil in a frying pan until crisp
Poach the eggs for 4 minutes in simmering water, or until just cooked
Mix together the melted butter and chives, then brush it over each of the toasted buns
- 25g of unsalted butter, melted
- 1 tbsp of finely chopped chives
- 4 soft bread rolls, halved and toasted
Build the sandwiches, layering cheese, then egg, then sausage, then bacon. Garnish with hot sauce if you like. These taste best if you let them rest for a few minutes – ideally wrapped in foil – before eating, to allow the cheese to properly melt and every element to get to know each other
- 4 slices of cheese
- hot sauce, optional
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